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cuban rolls would be the right way to go, but kaiser roll is a good choice. for sliders, dinner rolls that are a bit crusty on the outside

susanasaja
from New York New York
/ 12.01.2013

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I have made it a million times. But this is a food truck recipe, and they make the burgers thin and the sauce spicy. I love it like that. Its my home away from home comfort food.

susanasaja
from NY,NY
/ 12.01.2013

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delicious. Made burgers as specified, used coleslaw that I had made a few nights ago the rest as written. Really good. Will make these again.

cfraenkel
from North Vancouver
/ 07.24.2013

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My husband & I made these last night , following the recipe exactly. They're so good he can't stop raving about them.
We cooked them in a cast iron frying pan & didn't have a problem with the patties falling apart - maybe because we put them in the fridge for about 30 minutes before frying.
Used fresh Kaiser buns & half yellow mustard, half Dijon.

A Cook
from Vancouver
/ 04.21.2013

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The burger itself was delicious. I was also making pretzel buns at the time (it is a shame to serve burgers on those crap rolls you get at the store) so I kind of fell behind and didn't make the toppings.
However, I had to add meat to hold the burgers together with all the toppings... I probably used 1.75# of ground chuck (another important factor for good burgers I feel.... 80/20 is good and I wouldn't go higher than 85/15). The extra beef means I have a few leftover patties for the grill tonight and plan to include the toppings this time. Bonus!

helgatheviking
/ 04.20.2013

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Excellent recipe, though not for those with unrefined, inexperienced palettes.

DahliaShankles
/ 02.01.2012

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This burger was great and has since been added to the repertoire! I added one egg yolk to help keep the burgers from falling apart. Next time I think we'll use Dijon instead of yellow mustard (it was not overpowering as other reviews suggest).

hightouch
/ 12.13.2011

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Delicious. Loved everything. Indeed it is messy.

bubdib
from L.A., CA
/ 05.13.2011

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It is a great joy to see this dominican recipe in such a great site like this. Neverthelless, without the intent of disappointing you, you got this wrong at many levels.
First of all the real history behind the name is that this street delicacy was created by an argentinian migrant who in the 80's open up a food cart in his driveway, her served what would be a argentinian "choripan" with chimichurri sauce.
Following Dominican spirit, people started calling it "chimichurri" and later on just "chimi" creating a branding for all street food carts whom later served the dish.
With time a lot of variations were added such as the cabbage, carrots, etc. Actually this was done to bulk up the sandwich and save on the amount of meat.
Regarding the recipe, first of all, the "chimi" must be done with a grilled "chorizo" or similar sausage which is later open up by the middle. Also it is served in "pan de agua" which is a bread very similar to a French Baguette.